November 21, 2021

Easy Chocolate Cream Pie

Easy Chocolate Cream Pie is one our favorite Thanksgiving pies. I love this pie for several reasons. First of all, I love that this pie can be made a day or two before Thanksgiving. Secondly, I like that this dish is quite inexpensive to prepare. Since, it uses ingredients I usually already have. And, thirdly, I love all the rich and delicious chocolate flavor in this pie.

The Equipment I Used

A Pie Plate- I used a nine inch pie plate to make this pie.
Pie Weights- You’ll need this to weigh down your crust. Or, you could use dried beans. Just throw them out after you bake them.
An Electric Mixer- Use this to whip the cream for the topping.
A Rolling Pin- You’ll need this to roll out your pie.
A Pastry Blender- Use this to cut you butter and cream cheese into the flour.

The Ingredients Needed for Easy Chocolate Cream Pie

Butter- I used Kerrygold Irish unsalted butter. I think it makes a better pie crust than American butters. Your butter should be very cold.
Cream Cheese- Philadelphia Cream Cheese is my favorite brand. Make sure your cream cheese is very cold.
Flour- I used King Arthur brand flour.
Milk- Be sure to use whole milk.
Unsweetened Chocolate- I used Baker’s brand.

How I Made my Pie

First, I made the crust. Roll the crust, starting from the middle and rolling in one direction only, pushing outwards. Keep rotating the crust so that it rolls out evenly into a circle.
Next, I made the filling. Be sure to stir your pudding constantly so that no lumps form.
Then, I chilled the pie. I really recommend chilling it overnight. That makes it much easier to cut.
Finally, I whipped the cream and spread it on top of the pie.

If you like chocolate pudding, you need to try this decadent and delicious Easy Chocolate Cream Pie.

Easy Chocolate Cream Pie

Homemade pie crust filled with chocolate pudding and topped with whipped cream and chocolate shavings.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 20

Chilling time: 5

Total Time 5 45

Course Dessert

Cuisine American

Servings

Equipment

9 inch pie plate
an electric mixer

Ingredients

1 cup granulated sugar (200g)
¼ cup cornstarch
½ tsp. kosher salt
2½ cups whole milk
4 large egg yolks, at room temperature
3 tbsp. unsalted butter, sliced
1 tbsp. vanilla extract
4 ounces unsweetened chocolate, chopped

For the Whipped Cream:

1½ cup heavy cream
2 tbsp. powdered sugar
2 tsp. vanilla extract

For the Chocolate Shavings and Raspberry Topping:

2 ounces bittersweet chocolate
1 cup fresh raspberries
¼ cup mint leaves

For the Pie Dough:

1½ cups all purpose flour (180g)
⅛ tsp. salt
8 tbsp. cold unsalted butter (112g)
2 ounces cold cream cheese, cut in half inch pieces
¼ cup ice water

Instructions

Begin by making the pie dough: In a large bowl, mix together the flour and salt. using a pastry cutter, cut the butter and cream cheese into the flour, until the flour is fully incorporated, and everything is the size of peas. Add the ice water, starting with one tablespoon. Stir it in with a fork. You may not need all the water. Just stir in enough water, until a scraggly dough is formed. Empty the dough onto a floured board, and shape the dough into a disc. Wrap it in plastic wrap, and refrigerate for thirty minutes.
On a floured board, roll out the disc of dough into a 14 inch circle, and then press it into the pie pan. Fold under any dough that is hanging over the pan, and then crimp it onto the pie dish using two fingers or a fork. Prick the pie shell all over with a fork, and refrigerate for thirty minutes.
Preheat the oven to 425 degrees. Place some parchment into the pie dish and fill it with pie weights. Bake for 12 minutes. Remove the parchment and pie weights and bake for 7 minutes or until the crust is golden brown. Let cool completely on a wire rack.
While the pie shell is baking make the filling: In a three quart saucepan, whisk together the sugar, cornstarch , and salt.
Gradually whisk in the milk. Stirring constantly bring the milk to a boil over medium heat. Simmer for three minutes.
In a medium bowl, whisk together the egg yolks. Stir in one cup of the hot milk to temper the eggs. Then stir the eggs back into the milk. Cook, over medium heat, whisking constantly, just until the mixture comes to a boil. Cook one minute, or until the pudding coats the back of a spoon.
Remove the pan from the heat and stir in the butter, vanilla, and chocolate. Stir until the chocolate is melted. Then strain the mixture through a fine sieve, to remove any lumps. Let cool to room temperature. Pour the pudding into the crust and cover and chill for at least four hours.
Right before serving, whip the cream, sugar, and vanilla in an electric mixer until soft peaks form. Spread this all over the pudding, leaving a one inch border by the crust. Use a vegetable peeler to make chocolate shavings. And, top the pie with berries, mint, and chocolate shavings.